Blueberry pancakes with maple syrup stacked on a plate

American blueberry pancakes

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(431 ratings)

Prep: 15 mins Cook: 20 mins


Makes 10 pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without syrup)

  • kcal108
  • fat3g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.41g
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  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • knob butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g pack blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • sunflower oil or a little butter for cooking
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • golden or maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.

  2. Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

  3. Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

  4. Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.

  5. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

  6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

  7. Cover with kitchen paper to keep warm while you use up the rest of the batter.

  8. Serve with golden or maple syrup and the rest of the blueberries.

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Comments, questions and tips

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Katy Warren's picture
Katy Warren
25th May, 2020
Brilliant recipe! I used semi skimmed milk and found them to be perfect! Really easy and tasty!! Lovely for a change.
16th May, 2020
Brilliant recipe, I use wholemilk. Semi-skimmed makes it too runny. We have blueberry pancakes every saturday, as a lockdown treat!
12th May, 2020
Perfect THICK American style pancakes . I was almost put off this recipe because one or two people claimed that this was more of a thin crepe mix . It’s NOT ! I make many crepes and galettes and I was happy to see that this mixture is lovely and thick . I did leave my mixture in the fridge for 30 minutes to let the gluten relax . A heaped tablespoon made the perfect sized thick , yet light and fluffy pancake . We all devoured them . They are quite savoury tasting so either add sweetener to mix or like us, drizzle honey on the top. I also topped these with natural yoghurt and cinnamon. Will be my regular American pancake recipe . Thank you .
5th Apr, 2020
Made these many times, for me they always come out lovely and fluffy. Greatserved with plenty of maple syrup and some thick greek yogurt.
5th Apr, 2020
No really sure why this has so many stars? The batter is really thin, very unlike American style pancakes. Too thin to form and homd a circular shape. Complete waste of time :(
26th Feb, 2020
I made these and they're really nice and so easy and simple to make.
31st Dec, 2019
Just made these for lunch and they were.. okay. They made a nice round shape, but weren’t sweet? I’d add sugar next time. Maybe they’d be alright if you didn’t want a sweet pancake? Added honey on top which helped slightly but not much.
Fearlles238's picture
6th Jul, 2019
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper Watch the complete video here thanks
Paula Howson-Green
13th Jan, 2019
This is an Englishmans version of an American pancake recipe. American pancakes are thick and fluffy, not thin like European pancakes. These are what we Americans would call crepe batter. Also blueberry pancake recipes usually contain buttermilk to help with the rise since you’re adding something heavy like blueberries.
13th Oct, 2018
Tasty and quick to make


Maria Tsiappouli's picture
Maria Tsiappouli
23rd Mar, 2020
Does this recipe work without baking powder?
Barney Good Food's picture
Barney Good Food
30th Mar, 2020
Hi Maria, The pancakes won't be as fluffy and you won't get as much of a rise on them I'm afraid. Thanks, Barney
4th Mar, 2019
Can you use frozen blueberries? Many thanks
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Yes, you can. We'd suggest defrosting them thoroughly and patting dry with a piece of kitchen towel before adding to the mixture.
Amelia J's picture
Amelia J
15th Sep, 2018
how much melted butter exactly do I add ?
28th Mar, 2015
Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.
shilpatij's picture
19th Feb, 2015
How much melted butter should be added to the mixture?
MissFroggy's picture
12th Feb, 2017
Just a small amount; about 1tbsp vegetable oil works as a lazy substitute
1st May, 2014
At what stage are these freezeable? As batter or when completed? What's the best way to defrost them/heat them up?
goodfoodteam's picture
13th May, 2014
Hi there. Make the pancakes, cool then freeze, defrost at room temperature, then warm through in a medium oven for a few minutes or a few seconds each in the microwave, thanks.


Mikaela Downes's picture
Mikaela Downes
16th Feb, 2020
I swapped a little flour for cocoa powder and added a little sugar. They made a nice change
4th Nov, 2017
For those asking about the melted butter, I think there is a typo in the ingredient list. “Knob of butter” should read “knob of butter, melted”. That’s how I have interpreted the recipe and it works well.
2nd May, 2014
Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.
Bob Dale
11th Jan, 2014
My favorite american pancakes are with banana slices and some almond crumbs. Just put a couple of slices and almonds in the batter after pouring it in the pan. Tastes incredible.
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